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Mint and Chocolate Marbled Mini Loaf Cakes
Course
Dessert
Cuisine
British
Keyword
Baking, Cakes, chocolate
Prep Time
25
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
loaves
Ingredients
Sponges
200
g
Gluten Free Plain Flour
200
g
Caster Sugar
150
g
Unsalted Butter
2
Eggs
1
tsp
mint extract
25
g
Cocoa Powder
1
tbsp
Whole Milk
1
tsp
Baking Powder
Chocolate Chips
Buttercream
150
g
Unsalted Butter
300
g
Icing Sugar
2
tbsp
Cocoa Powder
1
tsp
Mint Extract
Smarties Buttons
Instructions
Sponge
Pre-heat the oven on gas mark 4/160degrees fan. Line an eight hole mini loaf tin with baking paper or mini loaf cases.
Cream the butter and caster sugar together until pale and fully combined. Then add the eggs until combined.
Sieve in the flour and baking powder into the wet ingredients then fold in gently until combined.
Split the mixture between two bowls, add cocoa powder to one half of the mixture and mint extract to the other half and mix until both are combined.
Spoon a spoonful of each mixture into the loaf tin until filled about 3¼ then using a skewer, mix the two mixtures together to get the marble effect.
Top with a handful of chocolate chips then place in the oven to bake for 20 minutes until a skewer comes out clean.
Leave in the tin for 5 minutes to cool then remove to a cooling rack to finish cooling.
Buttercream
Beat the butter until it is fluffy and pale. Then add a quarter of the icing sugar and mix until combined.
Add the icing sugar a quarter at the time to the mixture until fully incorporated.
Then split the mixture again into two bowls, add cocoa powder to one and mint extract to the other.
Take a piping bag and fill one side with the chocolate buttercream and the other with the mint buttercream with a 4b piping nozzle*.
Then pipe onto the top of each cake and top with smarties buttons.
Notes
*you can use any nozzle you have if you want to.